So here’s the million-dollar question: Is Shavuos close enough to Pesach that home-baked bread is still a novel treat? Well, I think so. But in case there’s any doubt, I’ve added an herb-and-cheese-infused olive oil smear to take it over the top in the delicious department. If you can find it, use a multigrain or whole wheat dough to add fiber and nudge this recipe a bit more in the direction of being something (remotely) healthful.

The good news is this pull-apart bread is a stand-alone meal with soup and a large hearty salad. I promise, you need nothing more. Okay, maybe vanilla ice cream and homemade berry jam for dessert. But nothing else. Really. Until the next of the six meals, that is… B’teyavon!

Directions

Prepare the Bread

Line a 10-inch (25-cm) round pan or two 6-inch (15-cm) round pans with baking paper.

If dough is frozen, allow it to defrost in the bag (this takes approximately two hours at room temperature).

Lay out a large piece of baking paper. Sprinkle lightly with flour. Turn over dough onto paper, and cut each one-pound chunk into 12 pieces, yielding 24 pieces roughly golf-ball sized.

Mix olive oil with herbs, garlic, cheese, and pepper. Smear over dough ball halves, and place into baking paper-lined pan.

Cover with another sheet of baking paper, and place in a warm spot for 45 minutes to an hour, until doubled in size. Preheat oven to 350°F (180°C).

Remove baking paper cover and bake for 30 minutes (if making two 6-inch pans, bake for 25 minutes).

Lift parchment and bread out of pan and transfer to cooling rack. Serve warm.